Layered Fall Salad with Squash & Mozzarella

Name: Layered Fall Salad with Squash & Mozzarella
Total time: 30 min
Ingredients: 1 pound delicata squash, halved, seeded and cut into 1/2-inch slices; 3 teaspoons extra-virgin olive oil, divided; ¼ teaspoon salt plus a pinch, divided; ¼ teaspoon ground pepper plus a pinch, divided; 3 ounces fresh mozzarella, thinly sliced and torn into pieces; 1 tablespoon balsamic glaze; ¼ cup chopped fresh basil; 1 tablespoon finely chopped fresh sage

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Total: 30 minutes

Author : Carolyn Casner

Layered Fall Salad with Squash & Mozzarella

Ingredients

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1 pound delicata squash, halved, seeded and cut into 1/2-inch slices3 teaspoons extra-virgin olive oil, divided¼ teaspoon salt plus a pinch, divided¼ teaspoon ground pepper plus a pinch, divided3 ounces fresh mozzarella, thinly sliced and torn into pieces1 tablespoon balsamic glaze¼ cup chopped fresh basil1 tablespoon finely chopped fresh sage

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Instructions

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Step 1

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

Step 2

Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.

Step 3

Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.